Italian White Bean, Cabbage, and Sausage Soup

Today, I’m giving you the first new soup recipe for the fall and I couldn’t be more excited about it–Italian White Bean, Cabbage and Sausage Soup. This hearty Sausage Soup is loaded with great flavors and it’s filled with far more vegetables and meat than broth.

Updated to add: I’ve made this Italian White Bean, Cabbage, and Sausage Soup countless times over the past few years and it’s a favorite freezer soup now too. When I first made this, we were living in the desert and that meant cranking the a/c to really enjoy a bowl of soup. Now? Living in Ohio in January? Soup is a beautiful way to warm up at dinner time!

Best of all, this soup comes together in under 30 minutes. I am so very ready for cooler weather and this soup represents my wishful thinking for more of the rain that we were lucky enough to see here in the Arizona desert last week.

This was a dinner that I pulled together without any advance planning at all. (The ingredients were about all we had in the house after a couple of weeks of travel!)

All it takes is browning some sausage, adding broth, beans, cabbage and simmering it all together. Onions, tomatoes and lots of Italian herbs and spices add the finishing touches.

Italian White Bean and Sausage Soup is ideal for a weeknight meal and also makes enough that you’re likely to have leftovers for lunch the next day!

Cabbage Soup with Sausage

I love adding sausage to my soups. It adds a terrific flavor and holds up very nicely both for leftovers and for soups stashed in the freezer.

Italian White Bean, Cabbage and Sausage Soup is so hearty that it’s almost more of a stew. This is plenty filling enough for a full meal on its own, especially served with a side of crusty Italian Bread or soup crackers.

When you’re feeding a crowd, cabbage and sausage soups are an economical choice, too. Cabbage is one of the least expensive vegetables per pound and sausage can be found at a bargain, too.

You can use either regular breakfast sausage or a spicier variety of sausage to make this soup recipe. I’ve used both depending on what I have on hand and it turned out well both ways. If you’re a spice lover, using hot sausage adds a kick you’re sure to love!

The Italian white beans add a lovely element of texture and flavor to the sausage soup with cabbage. White beans, navy beans and Cannellini beans all work beautifully in the soup. I enjoy that they don’t get mushy but the creaminess contrasts well with the bits of sausage and cabbage.

The first time I made this soup it turned out so well that my husband commented twice about how much he liked it. So, I decided to photograph my dinner before sitting down to eat it.

It’s super easy to whip up a double batch to keep plenty on hand in the freezer. My husband used to take this soup for his lunch at work on a regular basis.

Sausage Soups

I almost always have sausage on hand in my fridge for quick and easy meals throughout the week. Pair it with cabbage or another veggie and you have a delicious filling meal that pleases both kids and adults.

When the weather is chilly, it’s hard to beat the comfort of a steaming bowl of soup. And this sausage soup is delicious enough that I’ve even found myself making it when it’s not exactly fall weather outside. (We do live in Arizona, so that’s often.)

Instructions

Cook and crumble the sausage in a large pot, over medium high heat. When the sausage has almost finished browning, add the onions. Cook for a few more minutes, until the sausage has browned and the onions are tender.

Add the cabbage, beans, tomatoes, broth, and spices. Stir to combine and bring to a simmer for about 5 minutes to soften the cabbage. Enjoy!

Notes

A small amount of sausage in a soup like this provides a great deal of flavor. I don’t always add salt to recipes that include sausage, so be sure to taste and adjust the seasonings as you like.

About Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

I love this soup and have made it many times! I’m wondering if anyone has made it with chicken to give it a slightly milder flavor? I’m looking for recipes I can make for my dad, who is starting chemo, and need to find recipes I can tone down a bit so they don’t upset his stomach. Thank you!!

All the recipes I have read for this kind of soup call for chicken broth, but could beef broth be used instead or should I stick with the chicken broth? This looks devine, can’t wait to try this recipe tomorrow! Thanks for sharing this!

I just made this soup. It’s a cold day and I wanted to make soup that was quick and tasty. This soup is both. I made it with some sweet honey skillet cornbread and it complements this soup well. I will definitely be making this again and again. Thanks Mary!

I made this soup Monday. It is EVERYTHING you see others write in their reviews. I altered it only in my own desire to add veggies left from the Thanksgiving relish tray. It’s beyond delicious and good with a “hard” bread.

Delicious! Made pretty much exactly as written but added some carrots since I had some that needed using up. Turned out delicious. Served with homemade french bread! Also reheated nicely. thanks for the awesome recipe!

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